My dad flew out of Boston this weekend, so naturally my mom sent down some salmon and chickpea fesenjan from Minimalist Baker (delish, btw) down from Maine. I had some leftover bok choy and scallions in my fridge, which are the makings of a perfect salad. Sesame salmon and tahini go oh, so well together. I whipped up an easy dressing and had the best lunch: Sesame Salmon Salad with a Tahini Dressing.
Ingredients (serves 1).
For the Salad:
- 1 serving (about 4 oz) of cooked sesame salmon (recipe here)
- 2 bok choy leaves, stems removed and chopped
- 2-4 dinosaur kale leaves, chopped
- 1 heaping c chopped spinach
- 1/4 c matchstick carrots
- 1 T banana peppers, chopped
- 1 scallion, chopped
- 1/4 avocado, sliced
- Sesame seeds to garnish
- Red pepper flakes to garnish (optional)
For the Dressing:
- 1 T tahini
- 1 T warm water
- Juice from 2 lime wedges
- Dash of agave or sweetener to taste
- In a small dish, whisk together dressing ingredients. Set aside.
- In another bowl, add greens – spinach, kale and bok choy or any combo of your choice that equals 2 c chopped. Pour in dressing and toss until greens are well coated. Plate.
- Top with cooked sesame salmon, carrots, avocado, banana peppers and scallions. Garnish with sesame seeds and red pepper flakes.